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gluten free bread rolls

These gluten free bread rolls are super soft and fluffy. Why not serve them alongside Thanksgiving dinner? Or with some chia seed jam for an easy breakfast. They’re super easy to make and no one will even know they’re gluten free, egg free and vegan!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients

Dry

Wet

  • 1 3/4 cups sparkling water
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons olive oil

Instructions

  • Combine the dry ingredients in a large mixing bowl and make a well in the middle
  • Combine wet ingredients in a microwave safe bowl or jug. Nuke in the microwave on high for 30 seconds to one minute. The water should be warm not hot to the touch in order to activate the yeast.
  • Pour wet ingredients into well.
  • Mix with a wooden spoon or spatula until combined. The dough will be very sticky.
  • Place dough on a floured surface.
  • With well floured hands (I use brown rice flour) divide it into 12 pieces.
  • Roll each piece to a round ball.
  • Place each dough ball into a well oiled muffin tin.
  • Brush the tops of rolls with olive oil and sprinkle on more seeds if desired.
  • Cover with a kitchen cloth & place in a warm spot for 1 hour.
  • After 1 hour preheat oven to 200ºC / 400ºF
  • Bake for 25 mins
  • Transfer bread to a wire cooling rack and leave to cool for at least 20 mins before serving.
  • These buns are crusty. If you would like a soft crust cover the fresh out the oven buns with a damp kitchen towel.